This nice, orangey soup is perfect all year round. I love its creaminess and that little spicy kick. You can prepare this within an hour, where half of the time the soup is just sat on the stove and gently simmering. Of course this is one of Jamie Oliver’s recipes which I have already cooked many times. It’s really lovely with fresh herbs and chilli. If you are cooking like me, for only two people, feel free to portion any extra and freeze it – it’s an ideal quick meal when you come back home starving. If you want to make it more rich, you can add some meat – fried chorizo, chicken or even prawns will work very well. Or if you prefer to keep it vegeterian, serve it with garlic crutons or a nice slice of bread.
- 2 kg butternut squash
- 1 carrot
- 1 celery stalk
- 2 cloves of garlic
- 1 onion
- 8 fresh sage leaves
- 1/2 chilli
- 2 l chicken or veg stock
- fresh rosmary
- salt and pepper
- Optional dill to garnish
Prepare your vegetables- peel and slice carrots and celery; chop onion and garlic.
Peel and deseed butternut squash. Be really careful with your fingers because peeling this veg can be a bit tricky (at least I was struggling a bit with this and broke my peeler whooops).
Put a big pot on the heat. Add some oil and place sage leaves. Fry them on medium heat.
When they get darker remove from pan, place the sage on some kitchen towel and keep the sage infused oil in the pan.
Now add the rest of vegetables- chilli, onion, garlic…
…carrot, celery and rosemary.
Fry them gently in the pan with the sage flavoured oil, kept from earlier. Season with salt and pepper. Stir them occasionaly until soft- about 10 min.
Then add diced butternut squash.
Cover everything with stock.
Gently boil everything for about half an hour.
When all vegetables are soft, separate them from the liquid.
Place the vegetables in a blender to get a smooth paste.
Place the paste in a pan and slowly add the liquid to make the soup consistency of your liking 🙂
Serve with fried sage leaves, dill and some more chilli.